Three Cheese Baked Eggs With Roasted Peppers Recipes

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THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS



Three-Cheese Baked Eggs With Roasted Peppers image

I've made this recipe several times and it's always one of the first ones I think about when we're having guests for breakfast or brunch. It's even simpler if you use the jarred roasted peppers. It's always been a hit.

Provided by lazyme

Categories     Breakfast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 medium red bell peppers
1/4 cup all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
9 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups extra-sharp cheddar cheese, coarsely grated (6 ounces)
1 cup whole milk ricotta cheese (8 ounces)
1 cup parmigiano-reggiano cheese, grated (2 ounces)
3 scallions, finely chopped (1/2 cup)
2 scallions, slivered for garnish

Steps:

  • Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes.
  • Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
  • Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
  • When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
  • Preheat oven to 350°F
  • Sift together flour, salt, and baking powder into a small bowl.
  • Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes.
  • Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
  • Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 468.6, Fat 33.4, SaturatedFat 18.7, Cholesterol 397.7, Sodium 1007.6, Carbohydrate 13.2, Fiber 1.7, Sugar 3.7, Protein 29

THREE-CHEESE BAKED EGGS WITH ROASTED PEPPERS



Three-Cheese Baked Eggs with Roasted Peppers image

Categories     Cheese     Egg     Pepper     Breakfast     Brunch     Bake     Vegetarian     Cheddar     Parmesan     Bell Pepper     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

3 medium red bell peppers
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
9 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz)
1 cup whole-milk ricotta (8 oz)
1 cup grated Parmigiano-Reggiano (2 oz)
3 scallions, finely chopped (1/2 cup)
Garnish: thin slivers of scallion greens

Steps:

  • Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes.
  • When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
  • Preheat oven to 350°F.
  • Sift together flour, salt, and baking powder into a small bowl.
  • Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
  • Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.

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